Paneer Tikka Masala- Restaurant Style

• Produce

  • 1 tsp Coriander, Powder
  • 1/4 cup Coriander, leaves
  • 1 inch Ginger, fresh
  • 4 Green chili
  • 1/2 Onion cut to square pieces, large

• Canned Goods

  • 1 1 cup Cup Tomato puree

• Condiments

  • 2 tbsp Ginger-garlic paste
  • 1 tsp Lemon juice
  • 1 tsp Tomato sauce/tomato ketchup, Sweet

• Baking & Spices

  • 2 Cardamom, black
  • 2 inch Cinnamon stick
  • 1 tsp Cornflour
  • 1/2 tsp Garam masala, fresh good quality
  • 1 tbsp Kashmiri red chili powder
  • 2 tsp Kasoori methi
  • 1 tsp Red chili powder
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Oil
  • 1 tbsp Vegetable oil or canola

• Nuts & Seeds

  • 1/2 tsp Cumin seed

• Dairy

  • 1/3 cup Heavy cream
  • 1/2 cup Sour yogurt, thick

• Liquids

  • 1 cup Water

• Other

  • 200 grams or a 6'nch by 4 inch block Paneer cut to square shapes
  • 2 Green bell pepper or capsicum cut to 1 inch square pieces
  • 1 tsp Salt or as per needed

Found on foodfashionparty.com

Description

Ingredients

• For Paneer Marination:
• 1 tbsp vegetable oil or canola
• 2 tbsp ginger-garlic paste (7 garlic and 1 inch ginger)
• ½ tsp fresh garam masala(good quality)
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp lemon juice
• 1 tsp salt
• ½ cup thick sour yogurt
• 200 grams or a 6nch by 4 inch block Paneer cut to square shapes
• 2 Green Bell pepper or Capsicum cut to 1 inch square pieces
• ½ large onion cut to square pieces
• 2 tbsp Oil
• 2″ Inch Cinnamon Stick (Optional)
• 2 Black Cardamom (Optional)
• 4-6 Green Chili (Chopped into small circular pieces)
• 1 cup Cup Tomato Puree (any ready-made or grind tomatoes to fine paste at home)
• 1 tbsp kashmiri red chili powder(more for the color and the smoky flavor)
• 2 tsp Kasoori Methi (Dry Fenugreek Leaves)
• 1 tsp salt or as per needed
• 1 cup water
• 1 tsp Cornflour
• 1 tsp Sweet Tomato Sauce/tomato ketchup
• 1 inch fresh ginger grated
• ½ tsp Cumin Seed Powder (Roasted) (You can roast cumin and then grind to make a powder)
• ¼ Cup Coriander Leaves finely chopped
• ⅓ Cup Heavy cream (Heavy Cream or Malai from Milk as commonly known in India)

Directions

• In a mixing bowl, add the oil and everything for the marination and marinate for at least 2 hours or overnight in the refrigerator.
• In a non stick pan, add oil and let it get hot. Add the cinnamon stick and cardamom. Let it get lightly brown and then add the chopped green chillies. Then add the tomato puree, kashmiri red chili powder and saute and cook on medium to low heat until you see the oil ooze out of the sides.
• While that is cooking in another saute flat large pan, add 2 tbsp of oil and add the marinated paneer and bell pepper. Cook and brown it a bit until everything is lightly browned and paneer is golden brown.
• In a cup of water, add the cornflour, tomato sauce and mix well. Add this to the tomato puree mix and let it come to a simmer. Add the browned paneer. Crush some kasoori meethi, add the grated ginger at this point. Mix everything well. Add the cumin seeds powder and bring to a medium boil and thicken. Once it is thickened well. Turn off the heat and add the fresh cream, mix well, Garnish with cilantro.
• Serve with paratha, roti or naan.